Venisonteriyaki Recipes

TERIYAKI VENISON JERKY RECIPE

Steps:

• Mix ingredients together thoroughly. If you're multiplying this recipe, a general rule of thumb is one minute of mixing per pound of meat.
• roll or pat out on parchment paper to between 1/8 and 1/4 of an inch.
• Cut into one inch wide strips.
• Transfer over to your dehydrator, or wire rack and dehydrate for 8-12 hours (depending on your temperature and air flow).
• Store in an airtight container for up to two weeks in the refrigerator.
• Enjoy!

SLOW COOKED TERIYAKI VENISON

Steps:

• Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice, soy sauce, and salt. Cover and cook on Low setting for 6 hours or until meat is tender. Remove meat from slow cooker, cover, and let stand for 15 minutes.
• Pour drippings through strainer into medium sized bowl, return juices to slow cooker and discard material in strainer. In a small bowl, combine water and cornstarch until smooth; stir into cooking juices until well combined. Cover and cook on High until thickened, about 15 minutes. Slice meat and serve with gravy.

TERIYAKI VENISON

Steps:

• Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
• Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
• Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.

VENISON TERIYAKI

Steps:

• Soak wooden skewers in warm water for 20 minutes.
• Cut cubed venison in 2-inch wide strips.
• Place in sealable plastic bag.
• In large bowl mix all marinade ingredients and pour over venison.
• Push air out of bag when sealing.
• Marinade for 3 hours or overnight, but not more than 24 hours.
• Mix Glaze ingredients together.
• This can be saved unrefrigerated for several months.
• Preheat outdoor grill to HIGH.
• Remove venison from marinade, reserving marinade in cup for basting.
• Thread venison on skewers.
• Grill close to heat source for 2 minutes, basting twice.
• Turn, baste again, and grill 1 more minute.
• Cooking time will vary with different grills, but do not overcook as the meat will dry out.
• Remove skewers from grill and place on platter.
• Immediately brush with Glaze.
• Serve.

TERIYAKI BEEF JERKY

Steps:

• Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.

MARINATED VENISON STEAKS

Steps:

• Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
• Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

THE BEST TERIYAKI BEEF JERKY

Steps:

• Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
• Mix ingredients in extra large bowl with whisk until completely blended.
• If beef is more than one inch thick, slice across to create equal thickness.
• Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
• Incorporate beef into ingredients to cover.
• Marinate beef overnight.
• Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
• Hang beef skewers across oven rack so beef hangs freely.
• Cover entire oven rack with skewers of meat.
• Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
• Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
• Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
• Once finished,
• Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
• Remove beef strips from skewers and store them in an airtight container.